I'm looking for a peach pie recipe, no sour cream, no cream cheese, just a simple way to make peach pie.

A couple weeks ago, I had some peaches and wasn't going to use them in time so I cut them up and froze them with a sugar syrup and put lemon juice on them so they wouldn't turn brown. I'm going to buy more peaches, but when I use the frozen ones, should they be thawed and drained for the pie?

As for the crust, when I have a frozen pie, I butter the top and sprinkle with sugar before putting it in the oven to warm it up, how can I make the crust like this after making the pie?

OK, I've never heard of a peach pie recipe without a custardy type base so I looked one up. There is one here. Now from my own brain, I would drain the peaches well, toss them with some flour and maybe just a bit of sugar and place them in a pie shell thats been baked a little. I'd top with a crumble type crust myself. Bake about 45 minutes at 350. If you are going to put a pie shell on top, I would just brush with milk about 15 minutes before you remove it from the oven to cool.

Good luck! Let us know how it turns out. I love experiments.

__________________You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix

Alix: the recipe you linked, will unfortunately have to wait until I get a food processor . I've never tasted any custard in any of the peach pies I've had, are they normally made with custard? I just taste peaches and the thick peach "goo" stuff/juice(?) (not in a bad way lol) and then the crust. I like my crust sweet so that's why I asked about the sugar. Ohh this will be a fun experiment! Will have pictures to share.

lovetobake, food processor? Because of the almonds you mean? I think you can actually buy ground almonds if that is the issue.

The peach pie you are describing sounds delicious! I think I'd like that better than the ones I've had that have the creamy stuff or custard in them.

Do you make other types of pies? It seems to me that the translation should be fairly simple. Just remember that peaches are pretty juicy so up whatever thickening agent is in your pie filling. I'd likely do about 3-4 cups of diced peaches and about 1/2 cup sugar and 1 cup-ish on the flour. I'm sure a regular two crust pie shell would work but your bottom might get sogged out. If you blind bake it a bit before putting the filling in and then brush with some egg it will 'seal' the crust a bit so it won't get as soggy.

Please take some pictures to show us this beauty!

__________________You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix

In bowl, sprinkle drained peaches with lemon juice. Mix together sugar, flour and nutmeg, sprinkle over peaches, toss to cover each piece. Pour into bottom crust, dot all over with butter. Cover with second crust, seal and flute edges, slash top to vent. Cover edge of pie with foil. Bake @ 375 degrees for 20 minutes. Remove foil and bake for 20-25 minutes until crust is golden.

I've used butter on frozen pies and it sorta worked lol but now that I have the better combo no more butter!

Thanks for the clarification on my confusion!

Quote:

Originally Posted by Alix

lovetobake, food processor? Because of the almonds you mean? I think you can actually buy ground almonds if that is the issue.

The peach pie you are describing sounds delicious! I think I'd like that better than the ones I've had that have the creamy stuff or custard in them.

Do you make other types of pies? It seems to me that the translation should be fairly simple. Just remember that peaches are pretty juicy so up whatever thickening agent is in your pie filling. I'd likely do about 3-4 cups of diced peaches and about 1/2 cup sugar and 1 cup-ish on the flour. I'm sure a regular two crust pie shell would work but your bottom might get sogged out. If you blind bake it a bit before putting the filling in and then brush with some egg it will 'seal' the crust a bit so it won't get as soggy.

Please take some pictures to show us this beauty!

Shows you how much I have looked for ground almonds in the bulk section haha so nevermind on the food processor then!

And actually, I have never made any pies before, only cakes, brownies and squares. So this will be a first time adventure/experiment haha.

Quote:

Originally Posted by TexasBirdGirl

With the fruit being frozen, you might be better off making a cobbler or a crisp.
And peaches lend themselves so nicely to cobblers!

If I can find self-rising flour I might be tempted to do that instead and just buy some fresh peaches for a pie. The recipe I found for peach cobbler doesn't call for oatmeal, but self-rising flour is called for which is kinda weird but will give it a try! Looks good: Peach Cobbler Recipe : Paula Deen : Food Network